Fresh Orange Bundt Cake Recipe

An orange grove baked in a cake! This amazing Orange Bundt Cake is made with fresh oranges – perfect for entertaining or anytime. Get the Recipe.

 

Fresh Orange Bundt Cake

Let Us All Eat Cake!

 

Some days you just feel like having a little treat. And, when you have a kitchen full of fresh fruit, you can easily be inspired… So, let us all eat cake!

One of Luke’s customers, at the classic car and hot rod shop, has avocado and citrus groves down in Fallbrook, California. And we have been so lucky this past month to have Gary bring us boxes of these fresh fruits. There is nothing more delicious than fresh picked produce. I wanted to do something with the amazingly sweet oranges I had on hand, so I decided to create a Fresh Orange Bundt Cake from scratch. I have to admit, I was excited to get baking and taste the results.

This Bundt cake did not disappoint. It is easy to whip together, and the aromas make your home smell heavenly. The refreshing orange flavor excites the taste buds, and the cake is moist and delicious. It is a perfect cake for spring and summer.

Fresh Orange Bundt Cake Recipe

Here’s What You Need

Ingredients:

  • 3/4 Cups – Butter (softened)
  • 1 1/2 Cups – Granulated Sugar
  • 4 – Eggs
  • 2 to 3 – Oranges (1/2 cup juice with pulp, 4 teaspoons zest)
  • 3 Cups – Flour
  • 1 teaspoon – Salt-
  • 1 teaspoon – Baking Soda
  • 1 teaspoon – Baking Powder
  • 1 Cup – Yogurt (I used Greek vanilla yogurt)[br][br][b]The Glaze:[/b]
  • 1 Cup – Powdered Sugar
  • 1/8 Cup – Juice little to no pulp
  • 1 teaspoon – Orange Zest for garnish (optional)
  • 2 Orange Slices for garnish (optional)

Here’s What You Do

Directions:

Preheat the oven to 350° F. Butter your Bundt pan, and dust with four. Be sure to get into all the nooks, crannies, and crevices of the Bundt pan.

The first thing you want to do is get your fresh oranges ready to go. Peel the oranges and remove the seeds. Cube the orange, and zest the orange peels. I chopped my zest to make it fine, but you do not have to. Place cubed oranges into your blender and puree.

Cream butter and granulated sugar. Add eggs one at a time, and beat with each addition. Add the orange puree and zest. In a separate bowl, mix dry ingredients. Add dry ingredients (flour, salt, baking soda, and baking powder) to the batter a little at a time, and mix well. Add yogurt and combine until well blended. Pour batter into prepared Bundt pan. Bake at 350° F for 50 minutes, or until done. Test with a toothpick.

A Few Helpful Hints:

  • Let your cake cool for at least 10 to 15 minutes in the pan.
  • Place your cooling rack over the top of your Bundt pan.
  • Pick-up the Bundt pan with the cooling rack, and turn it over.
  • The cake will fall out of the Bundt pan without breaking.

After the cake is completely cooled, it is time to give it a beautiful glaze. Mix up your powdered sugar and some fresh orange juice, then drizzle over the top of your Bundt cake.  If you like your glaze thicker, do not use as much juice. That’s simple, right? Garnish with orange zest and a couple twists of orange to give your finished presentation a little pop.

 

You’ll want to Save this Printable Recipe!

5 from 1 reviews
Fresh Orange Bundt Cake Recipe
 
Prep time
Cook time
Total time
 
Fresh Orange Bundt Cake is perfect for your spring and summer entertaining.
from:
Type: Dessert
Serves: 16 servings
Ingredients:
  • 3/4 Cups - Butter (softened)
  • 1 1/2 Cups - Granulated Sugar
  • 4 - Eggs
  • 2 to 3 - Oranges (1/2 cup juice with pulp, 4 teaspoons zest)
  • 3 Cups - Flour
  • 1 teaspoon - Salt
  • 1 teaspoon - Baking Soda
  • 1 teaspoon - Baking Powder
  • 1 Cup - Yogurt (I used Greek vanilla yogurt)

    The Glaze:
  • 1 Cup - Powdered Sugar
  • 1/8 Cup - Juice little to no pulp
  • 1 teaspoon - Orange Zest for garnish (optional)
  • 2 Orange Slices for garnish (optional)
Directions:
  1. Preheat oven to 350° F
  2. Butter Bundt pan and dust with flour (be sure to get all the nooks and crannies of the pan)
  3. Peel the Oranges and remove the seeds.
  4. Cube the orange.
  5. Zest the orange peels. (I chop my zest to make it fine, but you do not have to.)
  6. Place cubed oranges into your blender and puree (juice with pulp).
  7. Cream Butter and Granulated Sugar.
  8. Add Eggs one at a time, and beat with each addition.
  9. Add the Orange Puree and Zest.
  10. In a separate bowl, mix dry ingredients - Flour, Salt, Baking Soda, Baking Powder.
  11. Add dry ingredients to the batter a little at a time, and mix well.
  12. Add yogurt and combine until well blended.
  13. Pour batter into prepared Bundt pan.
  14. Bake at 350° F for 50 minutes, or until done.
  15. Test with a toothpick.

    The Glaze:
  16. Mix Powdered Sugar and fresh orange juice.
  17. Drizzle glaze over completely cooled cake.
  18. Garnish with Orange Zest and a couple twists of orange slices.
    NOTE: If you like your glaze thicker, do not use as much juice.
3.5.3208

 

 

This is such an easy cake to make. If you love oranges, you are going to love this Bundt cake — from the Golden State to the Sunshine State, and every where in between tantalize your taste buds.

 

Get baking, and enjoy!

If you like this recipe, you’ll definitely want to try my Rustic Raspberry Ricotta Galette and Fresh Nectarine Pie With Lattice Top Pie Crust recipes.

This Fresh Orange Bundt Cake is FEATURED on Foodgawker and RecipeThis.

 

 

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Fresh Nectarine Pie With Lattice Top Pie Crust

Well, It’s Confession Time…

Cake has never been a favorite of mine (sorry to all you cake lovers out there), but it has to be a really great cake for me to be enthused.

So, my mother and/or dad used to bake me a pie every year for my birthday. When I was growing up, we had a nectarine tree in the backyard, and with my birthday in August it was perfect timing for fresh nectarines. My mom and dad created this recipe, and it has been my favorite ever since.

Enjoy with me a slice of the most delicious birthday pie…

Fresh Nectarine Pie

Non-Soggy Pie Crust

  • 2 1/2-Cups Flour
  • 1-Cup Crisco
  • 1 Egg
  • Milk
  • Dash of Salt

Put egg in a measuring cup; add Milk to make 3/4 cups; blend together. Combine shortening, flour, and salt in a bowl until it is the consistency of corn meal. Add milk and egg mixture; blend. Separate into three balls and chill in the refrigerator until ready to use. Roll out on a floured board with a floured rolling pin.

Yield: Three, single pie crusts.

Pie Filling

  • 1 Pie Crust, plain
  • 4-Cups Fresh Nectarines (about a dozen), sliced
  • 3/4 Cups Sugar
  • 1/4 Cup Flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Nutmeg, ground
  • 1/2 Cup Sour Cream
  • 1 Egg, slightly beaten

Directions

Prepare Nectarines: Bring a pot of water to a boil. Rinse nectarines and use a paring knife to slice an “X” in the bottom of the fruit. Drop the “X’d” nectarines into boiling water for 3-minutes; remove promptly. You will see how the “X” has swelled slightly. Allow the fruit to cool enough to be able to handle them.

Starting from the “X”, peel the nectarines. Using the paring knife, cut nectarines from the outside to the pit. Do this all the way around the nectarine making thin slices. Then you can start pulling the slices away from the pit. As you can see from the above photo, the slices fall off easily. Let nectarines stand for at least 15-20 minutes. They will release juice.

In a large bowl, blend Sour Cream and Egg. In a separate bowl, mix Sugar, Flour, Salt, and Nutmeg. Stir dry ingredients into sour cream mixture. Drain juice from nectarines, add to the sour cream blend, and combine.

Line pie pan with pastry; prick the bottom and sides with a fork for venting. Cut remaining pastry into thin strips for making a lattice top for the pie.

Pour pie filling into pastry shell, make lattice top. To make the lattice top, I start by placing strips of pie dough parallel across the pie. Then I peel back every other strip and lay a strip of pastry dough going across. Replace the peeled back strip on top of the dissecting strip to make a basket weave pattern. Then peel back the set of strips you did not before and lay another pastry strip. Alternate the process all the way across the pie. Trim the edges of the latticework to fit the pie. Cover pie crust EDGE ONLY with Crust Protectors (Use foil to make a small. loose tent if you don’t have any).

Bake at 425° F, about 40-45 minutes.

Yield: One, 9-inch pie

NOTE: I usually get two pies from this recipe by adding a few extra nectarines.

Let the pie cool before serving. When pie is cooled through, cover and store in refrigerator.

5 from 1 reviews
Non-Soggy Pie Crust
 
Non-Soggy Pie Crust - perfect for anything you use pie crust for.
from:
Type: Pastry
Serves: 3 Crusts
Ingredients:
  • Non-Soggy Pie Crust
  • 2 1/2-Cups Flour
  • 1-Cup Crisco
  • 1 Egg
  • Milk
  • Dash of Salt
Directions:
  1. Put Egg in a measuring cup.
  2. Add Milk to the egg to make 3/4 cups, and blend.
  3. Combine Shortening, Flour, and Salt in a bowl until it is the consistency of corn meal.
  4. Add milk and egg mixture, blend.
  5. Separate dough into three balls and chill in the refrigerator until ready to use.
  6. Roll out on a floured board with a floured rolling pin.
3.5.3208

5 from 1 reviews
Fresh Nectarine Pie With Lattice Top Pie Crust
 
Prep time
Cook time
Total time
 
A delicious summer pie filled with the fresh flavor of nectarine.
from:
Type: Dessert
Serves: 1 - 9" Pie
Ingredients:
  • 1 Pie Crust, plain (See my Non-Soggy Pie Crust recipe)
  • 4-Cups Fresh Nectarines (about a dozen), sliced
  • 3/4 Cups Sugar
  • 1/4 Cup Flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Nutmeg, ground
  • 1/2 Cup Sour Cream
  • 1 Egg, slightly beaten
Directions:
  1. Preheat oven to 425° F

    Prepare Nectarines:
  2. Bring a pot of water to a boil.
  3. Rinse nectarines and use a paring knife to slice an "X" in the bottom of the fruit.
  4. Drop the "X'd" nectarines into boiling water for 3-minutes; remove promptly.
  5. You will see how the "X" has swelled slightly. Allow the fruit to cool enough to be able to handle them.
  6. Starting from the "X", peel the nectarines.
  7. Using the paring knife, cut nectarines from the outside to the pit.
  8. Do this all the way around the nectarine making thin slices. Then you can start pulling the slices away from the pit.
  9. Let nectarines stand for at least 15-20 minutes. They will release juice.

    Making the Pie Filling:
  10. In a large bowl, blend Sour Cream and Egg.
  11. In a separate bowl, mix Sugar, Flour, Salt, and Nutmeg.
  12. Stir dry ingredients into sour cream mixture.
  13. Drain juice from nectarines, add to the sour cream blend, and combine.
  14. Line pie pan with pastry; prick the bottom and sides with a fork for venting. Cut remaining pastry into thin strips for making a lattice top for the pie.

    Putting the Pie together & Making the Lattice Top:
  15. Pour pie filling into pastry shell.
  16. To make the lattice top, I start by placing strips of pie dough parallel across the pie.
  17. Then I peel back every other strip and lay a strip of pastry dough going across.
  18. Replace the peeled back strip on top of the dissecting strip to make a basket weave pattern.
  19. Then peel back the set of strips you did not before, and lay another pastry strip.
  20. Alternate the process all the way across the pie.
  21. Trim the edges of the latticework to fit the pie.
  22. Cover pie crust EDGE ONLY with Crust Protectors (Use foil to make a small. loose tent if you don't have any).
  23. Bake at 425° F, about 40-45 minutes.
3.5.3208

 

 

And now for a little more confession… As you can see, I didn’t use my Crust Protectors. I baked this at Luke’s house and didn’t have them with me. It was late, and I didn’t think to use foil. I also took the lazy way and used store bought pie dough—don’t hate me, please.

Oh well, the pie still tasted AMAZING! Fresh Nectarine Pie is a perfect dessert for Summer/Fall, so refreshing and delicious. It makes a yummy breakfast too.

What is your favorite Birthday Dessert?

Do you have any special pies that you make?

 

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Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

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~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

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Contact Lorelai at Lorelai@LifeWithLorelai.com